Hi!

It's Roberta, founder (and chief everything-doer 😅) of The Milk Crew.

I've been wanting to start this little corner for a while: a blog where I share, every now and then, what's really going on behind the brand and inside my mind. Not a sale or a new drop. Just the ideas, the messy middle, the mom life, the shopping list (and not only groceries 😜), and yes, what's cooking in my kitchen.

Think of it as our open space. A place for the Cool Moms Club to slow down for a minute, grab a coffee (or a glass of wine, no judgment), and connect.

So… what's cooking?

🧵 On my design table

Right now I'm deep into designing something new. Actually, it's not a brand-new collection. It's a part 2 of a drop that stole my heart.

Last year we launched the Cosmic Ranch collection, with the Space Cowboy and Silly Goose tees, and they became our signature pieces. So I've been thinking: why not make a part 2? Like a spin-off (I love a good spin-off).

I can't wait to show you more, but here's a little peek: I love the idea that kids are made to run around free, climbing, exploring, and getting messy. So the new tee celebrates exactly that, our free-range little ones.

It's still in the sketch-and-sample phase, which is my favorite part. It's also the scariest part, because this is when I test everything on my toughest critic: my 5-year-old. I love asking him, "What if Mommy made a tee with this… or that?" His answers are always honest (sometimes a little too honest 😂).

🥕 In my kitchen: Brazilian Carrot Cake (Bolo de Cenoura)

I grew up in Brazil, where we have our own version of carrot cake, and for me it's the best cake ever. It's fluffy, bright orange, and topped with a glossy chocolate layer that cracks just a little when it sets. It's the smell of my childhood, and now my son asks for it all the time.

The best part? You make the batter in the blender, so little hands can help. Please try it and thank me later 😉

Makes: one 9x13 pan · Bake: 35–40 minutes at 350°F

Cake

• 3 medium carrots, peeled and chopped
• 4 eggs
• 1 cup vegetable oil
• 1½ cups sugar
• 2 cups all-purpose flour
• 1 tbsp baking powder
• A pinch of salt

Chocolate Topping

• 2 tbsp butter
• ½ cup sugar
• 4 tbsp cocoa powder
• ½ cup milk

How To Make It

1. Preheat the oven to 350°F and grease a 9x13 pan.
2. Blend the carrots, eggs, and oil until completely smooth. Add the sugar and blend again.
3. Pour into a bowl, gently mix in the flour and salt, then fold in the baking powder last.
4. Bake for 35–40 minutes, until a toothpick comes out clean.
5. For the topping, cook everything in a small pan over medium heat, stirring, until it thickens slightly (about 5–7 minutes). Pour it over the warm cake.

Cut it into squares, pour a coffee (or milk for the little ones 🥛), and enjoy.

🛍️ On my shopping list:

MOTHER jeans:

I bought my first pair and I literally can't take them off. If you're a jeans lover like me, here's the link.

Birkenstocks:

Fall is here, and these are my perfect everyday shoes for working from home, grocery runs, and school drop-off. They're basically my fall "flip-flops." Shop them here. 

•••••

That's it for this first post. Thank you for being here, for supporting a small, mom-run brand, and for letting your minis be exactly who they are.

Now I want to hear from you: what's a recipe that tastes like childhood to you? Tell me in the comments or send me a DM on Instagram. I read every single one. 💛

With love,

Roberta

Founder, The Milk Crew

P.S. Made the cake? Tag us on Instagram. I'd love to see your version (and the chocolate-covered faces).